Breakfast Street Tacos

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings (8 tacos)
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Salsa Verde:

3 tomatillos

1 jalapeno 

1 clove garlic  

1/2 cup chopped cilantro 

Kosher salt


1 Hass avocado

1 lime, juiced

2 tablespoons olive oil

Kosher salt and fresh cracked black pepper

Pico de Gallo:

1 cup finely diced tomato

1/2 cup finely diced red onion

1 jalapeno, diced

1 tablespoon olive oil

1 lime, juiced

1/2 cup chopped cilantro

Chorizo and Eggs:

6 ounces fresh chorizo sausage (or 3 ounces dry chorizo)

6 large eggs


Eight 6-inch corn tortillas

Olive oil, for warming

1/2 cup crumbled Cotija 

Cilantro leaves, for garnish

1/2 cup hot sauce

4 lime wedges


  1. For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
  2. For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
  3. For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
  4. For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
  5. Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
  6. For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.
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